Creamy Hungarian Mushroom & Tortellini Soup

Name: Creamy Hungarian Mushroom & Tortellini Soup
Ingredients: 8 Tbsp salted butter; 2 large yellow onions, finely chopped; 1 lb white button mushrooms, sliced; 1 lb baby bella mushrooms, sliced; 4 cups vegetable or chicken stock; 1 cup dry white wine; 4 tsp dried dill; 4 tsp fresh parsley, chopped; 4 tsp sweet Hungarian paprika; 4 Tbsp Worcestershire sauce; 2 tsp kosher salt; 6 Tbsp all-purpose flour; 2 cups whole milk; ½ cup sour cream; 2 tsp fresh lemon juice; 4 Tbsp Italian parsley for finishing; 1 lb fresh cheese tortellini; 2 cups chopped Dino kale; Black pepper

Paprika-forward mushroom soup with cheese tortellini and hearty Dino kale.

YIELDAbout 8 hearty servings

PREP30 min

COOK40–45 min

EQUIPMENTLarge stockpot

THE STORY

Adapted from The Modern Proper’s Hungarian Mushroom Soup, then turned into a full one-pot meal with mixed mushrooms, fresh cheese tortellini, and Dino kale.

Method

Melt butter and soften onions 5–7 minutes. Add mushrooms and brown 10–12 minutes.
Add stock, wine, dill, parsley, paprika, Worcestershire, and salt. Simmer 15–20 minutes.
Whisk flour and milk until smooth. Slowly add; simmer 5–8 minutes until thickened.
Add tortellini and cook according to package directions. Add kale for the last 2–3 minutes.
Remove from heat and stir in sour cream and lemon juice. Finish with parsley, pepper, and extra sour cream.

Kitchen note: Keep it slightly looser than you want; tortellini continues to absorb broth.

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Adapted from The Modern Proper’s Hungarian Mushroom Soup, then turned into a full one-pot meal with mixed mushrooms, fresh cheese tortellini, and Dino kale.

Method

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